What to Cook This Week

Hello. Melissa Clark recently wrote about the joys of maximalist brownies for The Times, and at least one of the three recipes accompanying the article should be coming out of your oven this afternoon: either pecan pie brownies, brownies coconut macaroon or salty pretzel brownies (above). Melissa, of course, loves the clean and simple brownie. But she is tired of a pandemic. She longs for indulgence. As for the brownies right now, she writes, “Make mine as gooey, chewy, and richly decorated as they can get.

Let’s say you make the salty pretzels. I think they would make a nice dessert to follow a meal of braised chicken with potatoes and pine nuts. (Coconut macaroon brownies after French onion soup? Pecan pie brownies to follow the fried chicken?) And that would make a really good Sunday meal.

To shine on Mondays, take a look at these cannellini bean pasta with white butter, real elegance at a low price. (Here’s Tejal Rao ace 2019’s article on the dish, a creation of British writer Jack Monroe.)

Tuesday would be a good time to fish that container of frozen rice that I always say you should have on hand, so you can make crispy fried rice with bacon and cabbage. But if you don’t have rice, I’m always here for you, with the Orange Beef Chef Dale Talde taught me to make. (Prepare some extra rice to go with it, so you can put some in the freezer for the next time I come and ask for it.)

On Wednesdays, consider this chickpea and parmesan marinated celery salad, at least if you’re working from home. You can marinate celery at lunchtime and see that investment pay off tremendously at dinner. (Are you at a workplace during the day and not at home? Thank you for your service. Consider giving yourself a night off and buying some take out on the way home. Wednesdays are tough!)

Thursday night’s plan, at least where I’m staying: smoked tomato carbonara.

And then on Friday see what you can do with this quick fish chowder, which is a recipe without a recipe that you can make however you want. Read the notes below for inspiration!

Thousands upon thousands of recipes to cook this week are waiting for you at NYT Cooking. Go take a look around and see what appeals to you. Save the ones you want to prepare and rate the ones you have cooked. (If you experience friction while doing this – for example, a virtual wall and a NYT Cooking subscription request to access it – please consider doing so. Subscriptions are what support our work.)

And ask for help if something goes wrong along the way. We are at cookingcare@nytimes.com. Someone will answer you, I promise.

Now, it has nothing to do with marjoram or cloudberry cloudberries, but Ken Dryden has a terrific take on the Atlantic right now, on the gigantic goalie problem in hockey, and it’s worth it. be read, even if hockey is not your sport.

You should also read this excerpt from Henry Louis Gates Jr.’s new book, “The Black Church”.

And I liked the story of Paula Mejía in Rolling Stone, about the manufactured life of a famous writer and teacher, HG Carrillo, born Herman Carroll in Detroit.

Finally, here is the dry cleaning to play us, “Strong Feelings”. It would be nice to see that one live, in a dark club, sweating in the crowd. One day! I’ll be back on Monday.

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